These roasted peppers are stuffed with a mixture of Idaho® Spuds™, grilled chorizo, black beans, corn and fresh herbs to make a complete meal for your friends.
You could also substitute the chorizo for extra veggies or tofu to make your vegetarian friends happy as well!
Photography by Marnely Rodriguez-Murray

Stuffed Poblano Peppers & Chorizo By Marnely Rodriguez

Main Dish,

These roasted peppers are stuffed with a mixture of Idaho® Spuds™, grilled chorizo, black beans, corn and fresh herbs to make a complete meal for your friends.

You could also substitute the chorizo for extra veggies or tofu to make your vegetarian friends happy as well!

Photography by Marnely Rodriguez-Murray

Prep Time

Cook Time

4

Servings

Ingredients

4 whole poblano peppers

1 medium sized chorizo

2 cups whole milk

2 cups Idaho® Spuds™ Classic Flakes

1 cup black beans

1 cup fresh corn kernels

1/2 cup chopped baby portabella mushrooms

1/4 cup chopped cilantro

1 teaspoon cayenne pepper

3/4 cup shredded white cheddar

Prep

Preheat your grill and grill poblano peppers on all sides, for about 2 minutes on each side. When cool, slice off one of the sides and remove seeds. This makes it easier to fill.

Grill chorizo until nicely charred and chop into small squares. Reserve.